Traditional recipes

Creamy coconut fish curry recipe

Creamy coconut fish curry recipe

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Fish curry

A slightly spicy, creamy fish curry for two that's very easy to make. I've used cod but you can try it with whatever white fish you like. Serve with brown rice.

35 people made this

IngredientsServes: 2

  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 120ml coconut milk, divided
  • 120ml water, divided
  • 100g cod, cut into bite-size pieces
  • 1 large tomato, diced

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Combine curry powder, ground ginger and ground turmeric in a pan; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
  2. Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk and remaining water to the pan; cook until the tomato is softened, about 5 minutes.

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Anna Gare's family recipes: Creamy coconut fish curry

Gentle aromas and flavours make this a great one for kids and adults to enjoy together. Serves six.

For the fish
50 g (13⁄4 oz) butter, for greasing
1 kg (2 lb 4 oz) firm white fish fillets (such as snapper)
250 ml (9 fl oz/1 cup) dry white wine
cucumber ribbons, to garnish
handful of coriander leaves, to garnish

For the sauce
130 g (41⁄2 oz) butter
1 leek, white part only, thinly sliced
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger
3 teaspoons ground coriander
3 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons sweet paprika
1 tablespoon tomato paste (purée)
2 teaspoons finely chopped red chilli, or to taste
squeeze of lemon juice
45 g (11⁄2 oz/1⁄2 cup) desiccated coconut
245 g (81⁄2 oz/1 cup) sour cream
2 teaspoons sugar
185 ml (6 fl oz/3⁄4 cup) water

To cook the fish
Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a roasting tray (preferably non-stick) and generously grease a sheet of baking paper with the butter.

Put the fish in the greased tray, pour over the wine and cover with the baking paper, greased side down. Bake for about 10 minutes, or until almost cooked through (the exact time will depend on the thickness of the fillets), then remove from the oven and set aside, keeping any cooking juices.

To make the curry
Melt the butter in a large frying pan over low heat. Add the leek and cook for four-to-five minutes, or until translucent.

Add the garlic, ginger and spices and cook for two minutes.

Add the tomato paste, chilli and lemon juice, then cover and cook over a very low heat for about five minutes.

Add the coconut, sour cream, sugar, water and any cooking juices from the fish to the pan, then simmer for about 10 minutes.

Gently put the fish into the pan and coat with the sauce to reheat. Turn off the heat, divide the fish and the sauce between your serving bowls. Top each portion with some cucumber ribbons and coriander, then serve.

Eat in is published by Murdoch Books in Australia. It will be out in November in Britain.


Recipe Summary

  • 2 cups water
  • 1 cup uncooked brown rice
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 1 pound cod fillets, cut into chunks
  • 1 ½ tablespoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 1 (14 ounce) can coconut milk
  • 1 (16 ounce) package frozen stir-fry vegetables
  • 1 tablespoon cornstarch

Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.

Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.

Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.


Salmon With Thai Coconut Cream Sauce

Looking for something fancy and delicious, try this Salmon With Thai Coconut Cream Sauce – a healthy fish dinner made under 30 minutes. This one-skillet salmon dish is made with Thai spices, onions, garlic, ginger, julienned bell peppers, carrots, zucchini and coconut milk. To finish this most flavourful creamy sauce, add some fresh lime juice and fresh herbs such as cilantro, Thai basil and or fresh mint. You can use just one of these herbs or all three, which is what I did. I always have fresh herbs growing in my kitchen or garden, so I like to add as many as I can to my recipes.

Let me show you how to make this simple salmon Thai dinner

First, you sear the salmon on both sides, creating a crisp coating. I like to keep the skin on the salmon for two reasons. Most of the omega-3 fatty acids are located in the salmon skin, so removing it strips away most of the nutritional benefits and the skin also adds extra flavour! Once you seared the salmon, it’s time to make the delicious Thai coconut cream sauce.

Using the same skillet add onions, garlic and bell peppers and cook until just tender. Then add the balance of ingredients and cook for a few minutes allowing all the flavours meld together. Now return the crispy salmon to the skillet and cook for about two more minutes, or until the salmon is fully cooked. That is it, how simple is that?

Salmon dinner under 30 minutes,

The total time to make this healthy fish dinner is less than 30 minutes. Because the salmon is cooked in Thai coconut sauce, I like to serve this salmon dish with rice. But you can also serve the salmon over gluten-free pasta or simple parsley potatoes. For any leftover sauce, add a Healthy Gluten-Free Flax Bread because the bread is great for soaking up the Thai coconut cream sauce. Enjoy!

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Method

Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside.

For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste.

To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.

Recipe Tips

Ideally the fish should be cut in steaks as the centre bone keeps the fish intact while cooking. A fishmonger can do that although the fish can be cut into bite-sized chunks if preferred.

Make sure to check the strength of the tamarind paste before adding. Add a little more than recommended if needed.


Coconut Fish Curry

I seriously enjoy a good curry and this recipe is perfect for when I don’t have a lot of time and want a curry that’s fresh and healthy. It’s a fairly mild curry so I often to make it when I’m cooking for my family, as neither of my parents particularly like very spicy food. The coconut milks gives it a rich and creamy taste and the coriander provides it a little burst of citrus flavor.

I dry fry the fish before adding it to the curry, as this gives it a light charring and a smokey flavour, as well as an awesome texture. I chose to use haddock and cod in this recipe but any white fish will work. If it’s on sale at my fishmongers, I like to use monk fish tails as they have a really meaty texture which works well in a curry, but I haven’t used it in the recipe below because it can be so expensive and homemade curries should not cost a fortune.

I’d recommend serving it up with some fluffy basmati rice and a few naan breads to share.


Ingredient Substitutions for Fish Curry

You can easily tweak this fish curry recipe to make the most of the ingredients you have on hand, and to suit for own family’s tastes:

  • Any curry powder can be used in this recipe. If your family does not like heat, choose a mild curry powder. Like a little bit of spice? Then use a hot curry powder instead. Some Asian grocery stores stock curry powders made specifically for fish curry, although the curry powder can also be used for chicken and vegetable curries.
  • If your curry powder contains a lot of turmeric – a really yellow powder will be high in turmeric – then omit the additional turmeric from the recipe and simply add an additional teaspoon of curry powder instead. are not an essential ingredient for this fish curry recipe, but do enhance the curry flavour in the dish. Bags of fresh leaves are usually available in Asian specialty stores, and may also be purchased in some supermarkets. The fresh leaves freeze well, so if you find the leaves then stock up. The leaves do not need to be defrosted prior to use.
  • If you cannot source fresh curry leaves, dried curry leaves can be used in place of the fresh leaves.
  • This particular fish curry recipe works well with either fresh or frozen fish fillets. If your family really doesn’t like fish, try the recipe with chicken or vegetables instead.

Creamy Coconut Curry Fish Fillets Recipe

This would have to be one of the yummiest meals I’ve made in a long time — perfectly cooked flaky fish fillets in a creamy coconut curry sauce with rice and steamed spinach. Even the kids finished theirs quickly and pinched the leftovers I was hoping to have for lunch the next day!

It’s not too spicy for the children, and the curry and coconut broth is beautifully fragrant and creamy. Plus it was super easy to make! Here’s how.

You’ll need some fish pieces of course! When I was out looking for all the necessary ingredients, I quickly opened up Australia’s Sustainable Seafood Guide app and checked what fish options were the most eco-friendly. Recently, my kids were asking me about the bigger impacts of the fish we eat and this free, easy app helped me understand and explain to them why protecting our oceans is vital for their future.

The most sustainable options for this recipe are either Australian farmed Barramundi, Whiting or Flathead – all green-listed as a ‘Better Choice’ in the Guide. This time around I went for the Whiting, but next time I’m looking forward to trying it with Flathead!

You’ll also need some shallots, coconut milk, curry paste (whichever flavour/heat you prefer, I used Tikka Masala), chicken stock, olive oil, and salt and pepper. Plus wilted baby spinach and basmati rice to serve.

Pour a little oil into a frying pan and saute some finely chopped shallots. Then add a couple of spoonfuls of curry paste, the coconut milk, salt and pepper and chicken stock. Allow the mixture to reduce then pop the fish fillets in and cook them for 7 minutes or until cooked through.

That’s pretty much all there is to it! Serve your amazing coconut curried fish fillets with some rice and wilted spinach and pour that amazing broth over the top.


Keto Thai fish curry

Ingredients

  • 1 tbsp 1 tbsp coconut oil for greasing the baking dish
  • 1½ lbs 650 g salmon, boneless fillet salmon, boneless fillets or white fish , in pieces
  • salt and pepper
  • 1 oz. 28 g butter or ghee or coconut oil
  • 2 tbsp 2 tbsp red curry paste or green curry paste
  • 2 cups 475 ml coconut cream
  • ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro , chopped
  • 1 lb 450 g cauliflower or broccoli

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

If you can't find coconut cream in your grocery store you can use canned coconut milk, but then use two cans. Let the cans sit in the refrigerator for a few hours or over night. Carefully open the cans and scoop out the coconut cream that will have solidified on top.

Don't use the thinner coconut water from the can for this recipe, but don't throw it out either. You can save it and use in smoothies and other refreshing drinks.

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97 comments

For this weeks menus I decided it would a good idea to go back to the two week challenge recipes

The first time I made this dish I used coconut milk not coconut cream as the cream seemed to be a solid mass ( i had never cooked with coconut cream before)

It was a disappointment but yesterday I cooked it with coconut cream and it was delicious and now ticked as a favourite :-)

Amazing dish, but I guess I grabbed the sweetened cream

My wife needs to lose weight too but dosn't stick to less than 20g carbs a day she hasn't lost any weight

I have no idea how to convince her to adopt Keto anymore perhaps she needs a real kick up her backside from someone hehe

I see all kinds of questions, but I don't see any anwers/replies. Where are they please?

Hi! I joined the Diet Doctor team in October 2018 to answer questions here on the website. I didn't go back and answer all of the old questions but if you have a question now, I will answer it!

I couldn’t find coconut cream, but did fine creamed coconut. It isn’t sweetened and is one carb per tablespoon. Is this okay to use or no?

It sounds like that will work well!

Hi there, my new place have a gas stove and to be honest I'm not looking forward to try the oven just yet could I prepare this on the stove instead (or the instapot)?
Thanks.
Cynthia A.

You might try it on the stovetop, covered at medium heat. Give it a stir every few minutes.

Used salmon, cut it up into pieces as the ingredients list specified but then realised it was just meant to be two pieces of fish? Anyway tasted really good. I just put the whole tin of coconut cream in which was like 275ml instead of 225ml for the serving for 2 people. And I actually put half the jar of red curry paste. Was a good amount of spice. Will definitely make again sometime.

I’ve been on keto for 3 weeks now and this was an amazing treat!
Used salmon, cut it up into pieces as the ingredients list specified but then realised it was just meant to be two pieces of fish? Anyway tasted really good. I just put the whole tin of coconut cream in which was like 275ml instead of 225ml for the serving for 2 people. And I actually put half the jar of red curry paste. Was a good amount of spice. Will definitely make again sometime.


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